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Typically one to two hours; for a first attempt, stick closer to 1 hour. Make sure to let the cheese mellow for about a week, otherwise the smoke flavor may be overwhelming in a bad way. What set up are you using for cold smoking?

Using a really slow burning dust or pellet that produces little if no heat.......just smoke. It is traditionally for cured meats like bacon or salmom(lox). Cheese is an easy smoke because it doesnt require curing.

Smoke it for 1-2 hours then let it rest for 1-2 weeks. It will be hard not to eat but I just had my first cheese finish its rest period and it amazes me how much the smoke flavor mellows out during that time period. Welcome to the cold smoke club!

Smoke it for 1-2 hours then let it rest for 1-2 weeks. It will be hard not to eat but I just had my first cheese finish its rest period and it amazes me how much the smoke flavor mellows out during that time period. Welcome to the cold smoke club!

Personally I have a food saver and did 8 lbs of cheese so I just sealed them. If I didn't have a food saver I think wrapping them in plastic wrap then putting them in a plastic zipped bag would be fine. You can also freeze it that way so you can smoke them in bulk.

Personally I have a food saver and did 8 lbs of cheese so I just sealed them. If I didn't have a food saver I think wrapping them in plastic wrap then putting them in a plastic zipped bag would be fine. You can also freeze it that way so you can smoke them in bulk.

I've got a food saver. That will help keep me out of it.The cheese has been smoking for an hour and I can see no change in the color. Is is supposed to look smokey? when I buy smoked cheese at the store it always has a smokey look to it

A lot of the smoked cheese you buy at the grocery has been "smoked" with the liquid smoke process. I am always leery of any that has an extremely even "smoke" coating. This is a possible giveaway regarding a chemically cured cheese. Also if the fruity flavor of the finished product is too pronounced it has likely been done by the liquid smoke method.

I'm done. Smoked for 2 hours and then vacuum packed. The whole process took only 2hr 20 minutes. It is as you discribed Fletcher........a strong slightly bitter taste. It should be fine after the rest. The smoker has 5 furrows for the dust. In 2 hours it burned one furrow on each side. That means that with both ends lit it should give 5 hours of smoke. With only one side lit it should go 10 hours. This is a very kwel little smoker. Now...Where is the Bacon?